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How to make:

Sweet Potato Shepherd’s Pie (vegan & gluten-free)

Say hello to your new favorite comfort food recipe: Vegan Sweet Potato Shepherd’s Pie! Filled with lentils, vegetables & sweet potatoes for a hearty dinner. (gluten-free)

Prep Time:
15 mins
Cook Time:
1 hour 20 mins
Total Time:
1 hour 35 mins
Author:
Emilie
Yield:
8-10 1x
Rating: 5 from 2 reviews

Ingredients

Instructions

  1. Preheat oven to 350F.
  2. Peel sweet potatoes. Cut into 1-inch chunks
  3. Fill a large pot with water; bring to a boil and add potatoes. Boil for 15-20 minutes, until fork tender. Drain. In a large bowl, add potatoes; mash until smooth. Add non-dairy milk, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir to combine. Set aside.
  4. In a large oven-safe skillet* (like cast iron) over medium heat, warm 1 tablespoon olive oil. Add onion; cook for 5-7, until they begin to brown. Add garlic; cook for 1-2 minutes, until fragrant. Add carrots and mushrooms; cook for 5-7 more minutes, until they are slightly tender.
  5. Add lentils, broth or water, thyme and oregano; stir. Bring to a boil, cover and lower heat to simmer. Cook for 15-20 minutes, until lentils are tender. Add green peas, corn, 1/2 teaspoon salt and 1/4 teaspoon salt. Stir to combine.
  6. Use a wooden spoon to fill pan evenly with lentil mixture and flatten on top. Scoop sweet potatoes onto the lentil mixture and spread into an even layer.
  7. Bake for 35-45 minutes, until slightly crispy on top. Garnish with fresh thyme.